Ingredients
Salad
- 2 cups mixed greens (spinach, arugula, or lettuce)
- 1 ripe avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cucumber, sliced
Eggs
- 2 eggs (boiled, poached, or fried)
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Optional Toppings
- Feta cheese
- Nuts or seeds
Instructions
- Prepare Greens: Wash and thoroughly dry the mixed greens, then place them in a large salad bowl as the base of your salad.
- Add Vegetables: Arrange the sliced avocado, halved cherry tomatoes, and sliced cucumber on top of the greens, distributing them evenly for balanced flavor.
- Cook Eggs: Cook the eggs to your preference—boiled, poached, or fried—and once done, gently place them over the assembled salad.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined to create a fresh and tangy dressing.
- Dress the Salad: Drizzle the dressing evenly over the salad; toss gently if desired to evenly coat all ingredients or leave layered for presentation.
- Serve Immediately: Serve the breakfast salad fresh to enjoy the contrasting textures and flavors, noting that avocado may brown if left too long.
Notes
- Add grilled chicken or smoked salmon for extra protein and a savory boost.
- Use lime juice instead of lemon juice for a slightly different citrus flavor.
- Best served fresh; avocado can brown if the salad is stored for an extended period.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian, Gluten Free
